Preheat the oven to Gas 7, 425°F, 220°C, 15 mins before baking.
Cream together the fat, sugar and cinnamon, then mix in dried fruit.
Cut the prepared pastry in half.
Roll out one half and cut out eight 3 in/7.5 cm squares.
Halve the filling and divide it equally between the squares, placing a small spoonful of filling just off centre.
Dampen the edges with a little water.
Then, starting from the bottom right-hand corner, roll up the pastry, making sure you encase the filling.
Bring the ends round to form a crescent and pinch the edges together firmly.
Roll out the remaining pastry, then cut out eight 3 in/7.5 cm squares.
Divide remaining filling between squares, placing a small spoonful in the centre of each.
Dampen the edges, then fold from corner to corner to form triangles.
Flute the edges firmly together.
Brush the crescents and triangles with a little water and sprinkle evenly with the caster sugar.
Place on dampened baking sheets and bake in the preheated oven for 10-15 mins, or until well risen and golden brown.
They are best eaten while still warm.